PRUITTHEALTH - MARIETTA

Approved thawing methods used — Inspector Note: Observed beef thawing in meat prep sink completely submerged under water with running water over it with the water temping at 76F. C/A-Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; COS- Beef removed from water, Food employee began to cook product

Time as a public health control: procedures and records — Inspector Note: Observed extra breakfast sitting above steam table holding below 135F. Per PIC items are held incase anyone is forgotten and reheated before service, if not used items are discarded. Facility is using TPHC without written procedures. C/A-If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf COS- Items discarded. EHS provided TPHC written procedures if practice is to be continued